114 ASPARAGUS 
two and one-half poundseach. ‘These bunches are put 
under a cutter and cut to six and five-eighths inches; they 
are then untied and put ina tank four feet wide by eight 
feet long and two feet deep, in which they are washed 
as carefully as it is possible to doit. Itis then hoisted 
up to what is called the blanching tank, which contains 
forty gallons. In this it is kept at a scalding heat for 
one-half hour, when it is ready for the cans. ‘These 
are filled by women who soon become very dextrous, 
which is always the case when the pay is in proportion 
to the amount of work done. Each can contains just 
one and one-half pounds. Exact weight is imperative, 
as are details in all manufacturing establishments. 
Great care is exercised in packing, so that there are no 
bruised or broken heads, and that on opening the can 
the stalks may appear as well as if cut fresh from the 
garden. After the asparagus is in the cans they are 
filled with a weak brine, which not only expels the 
air, but adds materially to the flavor of the asparagus. 
The cans are then taken to the soldering-bench for 
sealing up. There systematic labor is noticeable, as 
every detail of canning must be carried on sys- 
tematically to make it profitable. The soldering-irons 
used are hollow and the exact size of the caps, which 
fit perfectly the grooves made for them. A single 
turn of the iron finishes the work. Before the caps 
are put in their places a small hole is made in each to 
allow the gas, which is generated by the heat from the 
soldering, to escape. Without this precaution it would 
be impossible to hermatically seal the cans. A single 
drop of solder closes the small opening, and the cans 
are ready for the retorts for sterilizing. 
